About Us

After attending the Souillac "Quercy-Perigord" culinary school, Frederic Loraschi began his career at the age of 16 as a cook for 1989 Bocuse d'Or winner Lea Linster in Luxembourg. He later joined the team of acclaimed 3 Michelin Star Chef Bernard Loiseau in Saulieu, where he learned that passion; patience and hard work are the keys to success.

In 1999, Frederic decided to pursue his career in the United States by joining The Ritz-Carlton Laguna Niguel where he devoted one year as Assistant Pastry Chef before being promoted to Executive Pastry Chef for the reopening of the Original Ritz-Carlton, Boston.

In 2003, Frederic received the offer to take the lead of the pastry operation at the Hotel Hershey in Pennsylvania. His expertise, technical skills and creativity earned him many awards and accolades by the local and national media. Frederic was featured on the Food Network in the show "Unwrapped" as the top 5 best Sunday brunch dessert buffets in the U.S.

Professional relationships with Meilleurs Ouvriers de France such as Philippe URRACA, Laurent LE DANIEL and Stephane GLACIER encouraged Frederic to only strive for the best.

At the end of 2005, he left the Hotel Hershey to create Chocolat Frederic Loraschi. Because Frederic is addicted to perfection and stands behind his product, Chocolat Frederic Loraschi became an instant success.

For the last two years, Chocolat Frederic Loraschi has been supplying some of the most prestigious hotels across the country with his unique chocolate confections.

Frederic started offering his expertise in the world of consulting, transmitting without reserve his experience and knowledge in the United States and Mexico.

Because of his simple and efficient approach to pastry, Chef Frederic was featured in many trades magazine such as "Pasticceria Internazionale" (Italy), "Le Journal du Patissier" (France), "Chocolatier Magazine" United States, and "Cuisine & Wine Asia" (Singapore).

In 2007, Frederic was invited to participate as guest pastry chef at the "New World of Food and Wine 2007" at The Ritz-Carlton Millenia in Singapore, where he was the only chef representing the United States.

Today, Chef Frederic Loraschi continues to share his passion and expertise creating world-class chocolate confections with his dedicated team in Central Pennsylvania where he fully savours happiness with his wife Diana and his son Julian.